Evaporated milk plays new part in frozen Lemon Crunch

By Betty Shimabukuro bshimabukuro@staradvertiser.com

Posted on August 8, 2017 6:00 pm
Updated on August 8, 2017 at 5:46 pm

It turns out evaporated milk, because, well, much of the water has been evaporated out of it, has a high enough percentage of protein to be whip-able, despite having considerably less fat than whipping cream.
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